Slow-Roasted Salmon with Fennel, Blood Oranges, and Lemons

IMG_1453I’m still waiting for the range hood to be installed in my new kitchen, so can’t cook anything too smelly or greasy. I found this recipe thanks to a friend who posted it and raved about it. It’s originally from Bon Apetit. I’ve made it a few times now, and have altered it a bit. It’s a super simple way to cook salmon, and the whole family loves it. I also love that it’s a one-pot meal. The fennel stays a little crunchy when cooked this way. Sometimes, when I want to go for a more caramelized, soft fennel, I roast the fennel separately first at a higher temperature for about a half hour, then add the citrus and salmon and proceed with the recipe from there.

Slow-Roasted Salmon with Fennel, Blood Oranges, and Lemons


2 fennel bulbs, thinly sliced (reserve some fronds for plating)
2 blood or navel orange, very thinly sliced, seeds removed
1 Meyer or regular lemon, very thinly sliced, seeds removed
4 sprigs dill
1 1-1/2-lb. skinless salmon fillet, preferably center-cut
Extra virgin olive oil

Preheat oven to 275°F. Toss fennel, orange slices, lemon slices, dill sprigs, and about 2-3 tbsp of olive oil in a shallow 3-qt. baking dish; season with salt. Season salmon with salt and place on top of fennel mixture. Drizzle more oil over salmon.

Roast until salmon is just cooked through, 30–40 minutes for medium-rare (125°F if you’re using a meat thermometer).

Using a fish spatula, break salmon into 4 pieces and transfer to individual plates. It’s ok if it breaks apart a bit. Spoon fennel and citrus onto plates alongside salmon, and garnish with a few of the reserved fennel fronds.

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